I have just started making wines after several years of beer making. So am
new to it. I am wondering though about stabilizing wine and how to do it
without sulphites. I don't really want to use chemicals to do it and would
rather do it naturally if possible. However, if I have to use a chemical, I
am wondering if this can be achieved with Potassium Sorbate as opposed to
sulphites.

Any advice? Suggestions? Thanks.

gemery